Aubergine puree with flat bread and parsley salad

Name: Aubergine puree with flat bread and parsley salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Aubergines; 2-3 Garlic cloves; 1 glass (370 ml) Tomatoes Peppers; 2 Federation flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Sesame paste (tahini); 3 TABLESPOONS Lemon juice; 200 g Tomatoes; 3 TABLESPOONS Olive oil; baking paper; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Aubergines
2-3 Garlic cloves
1 glass (370 ml) Tomatoes Peppers
2 Federation flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Sesame paste (tahini)
3 TABLESPOONS Lemon juice
200 g Tomatoes
3 TABLESPOONS Olive oil
baking paper
7-10 Tbsp Parsley

Directions

1
Clean and wash the aubergines, prick them several times with a fork. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 40 minutes.
2
Remove the aubergines from the oven and allow to cool. Meanwhile peel and finely chop the garlic. Pour paprika into a sieve and drain well. Wash 1/4 bunch of parsley, dab dry and cut into rough strips.
3
Cut the aubergines lengthwise and scrape out the flesh with a spoon. Put the aubergine pulp, paprika, parsley strips and garlic into a tall mixing bowl and puree with a blender.
4
Season vigorously with salt and pepper. Mix in sesame paste and 1 tablespoon lemon juice. Allow to soak a little. In the meantime wash 1 3/4 bunch of parsley, dab dry and cut into fine strips.
5
Clean, wash, quarter, seed and finely dice the tomatoes. Mix parsley and tomatoes. Mix 2 tablespoons lemon juice, salt and pepper. Fold in 2 tablespoons of olive oil. Mix into the parsley salad.
6
Serve the aubergine puree drizzled with a tablespoon of olive oil in a small bowl, garnished with parsley as desired. Serve the salad also in a small bowl. Flat bread and olives are delicious with it.